Gorgonzola Macaroni and Cheese

Creamy Gorgonzola Macaroni and Cheese with sweet caramelized leeks, salty pancetta, and a blend of three rich cheeses is an elegant twist on a comfort food classic. Don’t forget the cheesy, crunchy, buttery bread crumbs on top!

Back in the 80’s, Macaroni and Cheese and I had an unfortunate encounter.

I spent an afternoon at my friend’s house, and, with the best of intentions, her older sister made us lunch with a boxed mix. Looking back on it, it was probably a stovetop mix, but she popped it in the microwave instead for about a minute.

As young as I was, I still remember chewing the crunchy, uncooked noodles!

Through the years, I’ve gotten to taste many different types of macaroni and cheese (fortunately, all with fully-cooked pasta) and have developed something of a love affair with the dish.

It’s the ultimate winter comfort food in my house. It’s decadent, it’s warming, and while it isn’t exactly health food in all of it’s buttery, cheesy glory, it’s a dish that’s so worth the occasional splurge.

I make my macaroni and cheese as my mother taught me; with a classic flour, butter, and milk-based Béchamel sauce and lots of shredded cheese (a Mornay sauce, really).

Classic Mac and Cheese is pure nostalgia (we’ll usually make it with Cheddar, Parmigiano Reggiano, and a touch of Dijon), but I love experimenting with different flavor combinations. Some of our favorites have been Smoked Gouda; mushroom and Gruyère; and the recipe that I’m sharing with you today, Gorgonzola, caramelized leek, and pancetta.

Regardless of the cheese I use, I always buy blocks and shred them at home. Pre-shredded cheeses usually have added starches to prevent clumping, which risk making your sauce gritty.

What we’ve loved about this dish is that the Gorgonzola brings a nice piquant flavor to the background without being overpowering.

In general, Gorgonzola can be pungent, so you don’t need to use a lot of it to add flavor here. (Pungency will vary by wedge and variety, so taste yours before using and add it conservatively if it’s on the stronger side.)

To make a true cheese sauce, I combine the Gorgonzola with a beautifully-melting Fontina and Parmigiano Reggiano.

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Creamy Gorgonzola Macaroni and Cheese

Creamy Gorgonzola Macaroni and Cheese with sweet caramelized leeks, salty pancetta, and a blend of three rich cheeses is an elegant twist on a comfort food classic. This recipe is best served soon after it’s made.

Instructions

Preheat oven to 400 degrees F with rack in middle position. Butter a 9-inch square baking dish, or six, 10-ounce ramekins. Place on a baking sheet and set aside.

Mix Panko, 1 tablespoon melted butter, 2 tablespoons Parmigiano Reggiano, and a pinch of salt and pepper in a small bowl. Set aside.

Cook pasta to "al-dente" in a large pot of salted boiling water. Reserve 1 cup of the pasta water before draining well.

While bringing your pasta water to a boil, melt 4 tablespoons of butter in a large, heavy-bottomed pot until foaming subsides. Add pancetta and cook over medium-high heat until fat is rendered and pancetta is just beginning to crisp.

Add leeks, 1/2 teaspoon each kosher salt and black pepper to the pot. Cook until leeks are softened, about 5 minutes. Reduce heat and continue cooking, stirring often, until leeks are very soft and caramelized, about 15 minutes longer. Stir in flour and cook for 1 minute. Add milk and half and half, stirring until sauce is smooth and thickened, about 3 minutes. Whisk in Fontina, Gorgonzola, and 1/4 cup Parmigiano Reggiano. Season to taste with additional salt and pepper.

Add cooked pasta to the cheese sauce, stirring until well combined. Stir in enough pasta water to make the sauce creamy, but not thin and watery (I usually add about 1/4 cup). Transfer pasta to prepared baking dishes and top with breadcrumb mixture. Bake 15-20 minutes, until sauce is bubbly and breadcrumbs are toasted. Sprinkle with parsley or chives, if desired, and serve hot.

Recipe Notes

*Gorgonzola can vary in pungency. Taste your Gorgonzola before adding it to the sauce. If it’s very assertive, add a bit less than the recipe calls for, and adjust to taste.

Have you made this recipe? Let me know by leaving a comment and rating the recipe below! Don’t forget to take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in my newsletter!

Oh my goodness, this dish is gorgeous! I love love LOVE gorgonzola and it definitely tastes amazing in mac and cheese because it adds an extra layer of delicious flavor. I’ll be making this immediately! Thanks for sharing!

Amanda, this is everything I look for in a Mac and Cheese – I have always made mine the way you do with a béchamel and a variety of cheeses melted into the sauce. I have to say, this one is glorious. Leeks & pancetta are such a great combination — but it’s the Fontina and Gorgonzola that are literally dragging me through this screen right now… You really should be my next door neighbor.

Oh my goodness this looks more than heavenly! So sorry to hear about your unfortunate experience as a kid! It should always be wonderfully cooked and creamy and delicious! I love that you have hints of gorgonzola tossed in and the pancetta gets two thumbs up! I can’t wait to try!

Macaroni and cheese is my favorite food. Hands down. When people find out I went to culinary school, their first question is always, “What is your favorite thing to make?”. I think I disappoint them when I give them the answer, but I’m proud to say I am passing down my love of true mac and cheese. My two year old just asked for mac & cheese (made with cheddar, swiss, and fontina) for her birthday next week! She’s a lover of a good strong cheese – so I’m excited to introduce our whole family to this recipe!

This looks like the perfect Macaroni and Cheese recipe Amanda. I have had unfortunate food events at friends’ home, too. I love how you elevated a traditional dish using one of my all time favorite cheeses, Gorgonzola! I’m sure when I make this, my family is going to ask for it over and over again!

How have I not added gorgonzola to mac and cheese before!? It’s one of my absolute favorite cheeses- DELICIOUS! And you’re so right about pre-shredded cheeses- they taste like sawdust and don’t melt!!!